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1
In a large saute pan, heat 2 ounces butter over medium heat.
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2
Add shallots and thyme.
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3
Saute for 1 minute.
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4
Add black trumpet mushrooms and saute for 3 to 4 minutes over medium low heat.
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5
Add quail stock to the mushrooms and simmer for 2 minutes.
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6
Season with salt and pepper.
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7
Grill quail breasts over hot coals until golden brown and crispy on both sides and just cooked through.
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8
Grill the leeks and set aside.
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9
Hold in warm oven until ready to plate.
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10
Bring large pot of water to boil for pasta.
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11
Drop pasta into salted boiling water and cook for 3 minutes.
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12
When the pasta is cooked, drain and add to stock.
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13
Simmer for 1 minute.
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14
Add chives and parsley.
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15
Divide pasta into bowls.
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16
Pour sauce and mushrooms over pasta.
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17
Place quail breasts on pasta.
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18
Place grilled leeks on quail and top all with pea tendrils.
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19
Serve immediately.
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20
Bring water to boil.
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21
Steep saffron in boiling water for 30 minutes, covered.
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22
Combine sifted flour, egg yolks and salt in a mixer with dough hook attachment.
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23
Add water/saffron mixture and mix all ingredients for 10 minutes at low speed until dough is silky and elastic.
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24
If too dry, add water.
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25
If to wet add flour.
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26
Once pasta dough has been properly worked, rest for 1 hour in refrigerator.
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27
To Roll: Slice off 1 (2-inch) slice of the dough and flatten with your hand and dust with flour, if needed.
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28
With the pasta machine open to widest setting, roll pasta through.
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29
Decrease the size by 1 1/2 increments each time and continue this process until pasta is very thin.
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30
Cut into 8-inch lengths, 1-inch wide.
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31
Hold in refrigerator until ready to cook.
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32
Heat olive oil in heavy bottomed saucepan over high heat.
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33
Add carcasses and cook until golden brown.
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34
Add carrots, onion, celery, thyme, bay leaf and garlic.
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35
Cook for 3 to 4 minutes stirring often.
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36
Add light chicken stock and simmer for 1 hour.
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37
Skim off fat as it rises to the top.
